Butchery set HAM maker 3 kg thermometer salet

BUTCHERY SET HAM MAKER 3 kg THERMOMETER salet We offer a Mega Set for home processing. Thanks to our offer, you can produce fully organic, preservative- and additive-free high-quality cold cuts at home. WE ALSO OFFER OTHER BUTCHERY SETS. RECOMMENDED!!! We offer a Mega Set for home processing. Thanks to our offer, you can produce fully organic, preservative- and additive-free high-quality cold cuts at home. WE ALSO OFFER OTHER BUTCHERY SETS. RECOMMENDED!!! The set includes: 1. HAM MAKER - made of stainless steel. Allows preparation of up to 3 kg of meat product at once. In the center of the lid there is a socket with a hole enabling direct measurement of the meat filling temperature. This is done using the thermometer. 2. Plastic bags for the ham maker - 20 pcs 3. MEAT ROAST THERMOMETER - Solidly made stainless steel thermometer ideal for roasting various types of meat. The special scale precisely indicates the ideal roasting temperature for poultry, pork, veal, lamb, and beef. Perfect for the ham maker. The thermal sensor is located between 1.3 cm and 5 cm from the tip of the probe. Technical data: - temperature range: from 0°C to 120°C - measurement accuracy: +/-2°C 4. POTASSIUM NITRATE for meat curing, weight 20g Ideal for curing pork, beef, and veal. Cured meat can be boiled, smoked, roasted, or grilled. Composition: - Net weight: 20 g per 10 kg of meat, - Potassium nitrate E252 WARNING!!! 100g of country ham marinade per 1kg of meat FREE!!! Marinades are an important ingredient of meats that need to be marinated before thermal processing to give them the right taste and aroma. Marinades make the meat more tender, juicy, and diversify the flavor of your homemade delicacies. The Country Ham Marinade is a complete mix intended for preparing brine with curing salt, used for smoked meat production. This portion is ideal for home use. Composition: Herbs and natural spice extracts, curing nitrite salt, salt, sugar, dextrose. Here are some recipes for ham maker products: Ham from neck and smoked bacon Ingredients: 800 g neck 400 g raw smoked bacon 20-23 g salt 2 g potassium nitrate a pinch of black pepper a pinch of allspice bay leaf a sprig of fresh rosemary a clove of garlic 70 ml water a flat teaspoon of gelatin Preparation method: Cut the neck and bacon into 3 x 3 cm pieces and lightly pound with a mallet, grind the bacon. Put both ingredients into a bowl and add curing salt and spices, knead for at least 15 minutes. Cover the bowl and place it in the fridge for 24 hours. After 12 hours, knead for about 10 minutes. After 24 hours, add water, a flat teaspoon of gelatin, press in the garlic clove and knead again. Put everything into the ham maker and press very tightly. Close the container. Simmer in a water bath at 80-90°C for 2.5 hours. After cooling, remove the dish from the ham maker. Pork luncheon meat Ingredients: 550 g pork meat from ham or shoulder 550 g pork jowl 100 g pork rind 20 g salt 2 g potassium nitrate a pinch of pepper a pinch of nutmeg 0.5 flat teaspoon of sugar 0.5 clove of garlic 70 ml water Preparation method: Pass the meat through a 5 mm sieve and mix thoroughly with curing salt. Knead carefully in a bowl, cover with a damp cloth and place in the fridge for 24 hours. Parboil the pork rinds for 10-15 minutes, then pass at least 3 times through a 3 mm sieve. Put the rinds in the fridge for 24 hours. After removing from the fridge, start mixing. First mix the meat adding garlic pressed through a garlic press and pepper (you can add other spices to the luncheon meat according to taste, e.g. paprika, marjoram, caraway, etc.). Pour 70 ml of boiled hot water into a glass dissolving sugar in it. Add the rinds and water with sugar to the mixed meat, sprinkle with a pinch of nutmeg and mix everything very thoroughly until the water is completely absorbed by the meat. Place the meat filling very tightly inside the ham maker, press, and press down with a plate. Cook for about 2 hours at about 80-85°C. After cooking, place the ham maker in cold water to cool, and after cooling, put it in the fridge for 12 hours. Turkey and chicken ham Ingredients: 1 kg chicken 0.4 kg turkey 16 g salt 2 g potassium nitrate 1 teaspoon powdered sugar 150 g ice 1 teaspoon potato starch 50 ml water Preparation method: Wash the turkey fillet, cut into 1 cm thick slices, then into 5 cm long strips. Remove the skin from the chicken, debone and grind through a 5 mm sieve, then grind the chicken meat together with ice in a food processor. Mix powdered sugar, starch, and gelatin with water. Cut fillets from